Francisco Migoya

Francisco Migoya is the co-author of Modernist Bread and the head chef of Modernist Cuisine, where he leads the Modernist Cuisine culinary team and directs cutting-edge research including the development of new techniques and recipes. His most recent book, The Elements of Dessert, won a 2014 International Association of Culinary Professional Cookbook Award in the Professional Kitchens category. He has been recognized as a top US pastry chef and chocolatier, with accolades that include the Medal of Master Artisan Pastry Chef from Gremi de Pastisseria de Barcelona. Migoya owned Hudson Chocolates in New York and worked at both The French Laundry and Bouchon Bakery as executive pastry chef. Prior to joining the Modernist Cuisine team, Migoya was a professor at The Culinary Institute of America, where his areas of instruction included bread, viennoiserie, pastry and culinary science.